Nettle Soup

Nettle Soup

Spring crops may be a few weeks off yet – but the weeds are ready to harvest.

This vibrant soup combines the new season’s nettles with last season’s potatoes and onions.

Ingredients (serves 2)

Article continues below...

Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.

25g (1oz) butter

1 medium onion, peeled and chopped

1 clove garlic, peeled and crushed

Article continues below...

150g (5½oz) potatoes, peeled and diced

600ml (1pt) vegetable stock

250g (9oz) young nettle leaves, with any tough stalks removed

Article continues below...

Salt and freshly ground black pepper

Lemon juice

Sour cream

Article continues below...

1. Melt the butter in a large saucepan. Add the onion and garlic, fry them gently for three minutes, then add the potato and cook for a further two minutes.

2. Add the stock and bring it to the boil. Cover the pan, reduce the heat, and let the soup simmer for 10 minutes, or until the potato is soft.

3. Add the nettles and let the soup simmer for another five minutes.

4. Let the soup cool to a safe temperature, then liquidise it. Return it to the pan, season to taste with salt, pepper and lemon juice, and reheat it to serving temperature.

5. Divide the soup between two bowls and add a spoonful of sour cream to each one.

Subscribe to Kitchen Garden Magazine Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…

You can unsubscribe at any time.

About the Author

Steve Ott
Latest posts by Steve Ott (see all)